Gingerbread, gingerbread, gingerbread rock...

Oh my, she's been at it again. Yes indeedy, it's that time of the year once again: festive gingerbread time. This is my standard giveaway to my friends and family at Christmas time, and it never goes unloved. Each year I endeavour to add another cutter to my collection: this year, the snowflake is the latest cutter on the block (the stocking made "the cut" last year). Sometimes I pause to wonder if I have created a Christmas tradition which will eventually become a rod for my own back, but for now, I'm still managing to cut and ice with enthusiasm.

So, what does one need for a little festive cutting? Firstly, we need themed cutters. My original cutters come from a Fox Run Christmas box set, however you can(for pretty much the same price) put together a collection of your own: a reindeer, a bell, a Christmas tree, perhaps an angel (although, frankly, I eschew the angel as she's too difficult to decorate in a proper and identifiable style!). There is also a Fox Run set of Interchangeable Cutters, which would be quite convenient. I do like to include a candy cane, as the decoration of same is always spectacular in presentation, and a star is a simple inclusion.

I like to roll out the dough with a very simple rolling pin. The ones with the ball bearings in the ends throw me off balance when I roll, so just a basic one will do for me!

Next, you will need some really good baking sheets, and for any kind of biscuit baking, I recommend you go as rimless as possible. I always line my sheets, but that is a personal preference (although, it does make it a bit easier to queue the biscuits up, as you can keep filling sheets of paper and just loading them onto the baking sheets as needed. Buy the caterers' roll of baking paper!). The Masterclass sheets are fab. Once you have baked up, you will need to cool them all down. As I'm currently doing 72 biscuits to a batch, I need the largest cooling rack available, but there are many others from which to choose that might be more appropriate for your needs (presuming you are not in the grips of Christmas baking madness, as I am).

Finally, the decoration. I use a selection of tips (as previously blogged), and I have to hand a selection of semi-disposable piping bags (with all those colours going on, it's just too much work to be icing and changing!). I also use the Wilton colours, as they are intense, pure in colour, and just a teeny bit will give you vibrant result.

So, all that remains is to package them up. Of course, you could carefully arrange them in Maxwell & Williams jars (as previously discussed), but my baking memories are of my grandmother with the same tins all the time, used repeatedly for whatever she'd been cooking up for our visit. With that in mind, how about a festive tin, which can be reused all year 'round (please call the shop for details)? Of course, complete indulgence is possible with the Jim Shore Santa or Snowman Biscuit Jar. You'll need quite a few biscuits to fill one of these: save this idea for someone you really like!

However, the most essential item for baking is a Kitchenaid KSM150 Stand Mixer. My life would be empty, desolate and just plain hard without the kitchen-y company and dedicated work ethic of my Kitchenaid mixer. There is a colour for everyone (the online shop does not reflect all the colours available!), so there can be no possible excuse of it not matching the decor, or being too ugly to keep on the bench. If you don't have one already, put this at the top of your list. If you do, ask for one of the many attachments. You'll know if you've been really good: Santa will bring you a KSM150. Mrs Claus has a red one...of course.

PS For those of my friends, wondering why they didn't get any gingerbread in the mail this year, blame the Australia Post instigators. I could hardly risk the delicate creations with people so completely unfestive that they'd let a Christmas card arrive at New Year...

Is the Dribble Apparent?

Quite likely, as I find it impossible to pass by the Stonewall Kitchen section in the shop without getting very hungry. My mother told me she used to suck lemons in front of the Salvation Army Christmas Band to make the mouths of the horn players water (wasn't she a good girl?). No need to suck lemons here: these gorgeous comestibles will do the job, even just perched on the shelf.

All the products in our Stonewall range are mighty fine, but we have some special items aimed at Christmas entertaining. Between Christmas and New Year celebrations, one would expect cocktails to abound. In order to assist you with making the most spanking, easily-prepared cocktails, we have some gorgeous mixers: the Bellini Mixer, and and Kir Royale Mixer. The Kir Royale Mixer features the sweet liqueur flavours of French blackcurrants, replicating the Creme de Cassis which is essential in a Kir Royale. Simply combine this mixer with Champagne or dry white wine, and you have a superbly sippable beverage. The Bellini Mixer contains (among other ingredients) peach puree: add some Prosecco (or a similar sweet sparkling) for a delectable summer tipple. Could it be easier?

How about some Holiday Syrup? The name says it all, really. Combining cranberries, pears and raspberries, this festively coloured (and flavoured) syrup is perfect for slurping all over pancakes and waffles, or anything on the Christmas brunch table which would appreciate some seriously intense sweetening. And don't forget the sauces: Spiced Rum Butterscotch (warmed over puddings or icecream) and Chocolate Peppermint (perfect errr...straight from the jar!).

For a lovely gift, we have boxes of Blueberry Breakfast: a Wild Maine Blueberry Syrup, a Wild Maine Blueberry Jam, a Farmhouse Pancake and Waffle Mix, and a beautiful 100% cotton tea towel (printed with blueberries, of course), all presented in a festive box.

Of course, the packaging of the Stonewall Kitchen products really speaks volumes of this quality product. Every jar, every bottle, every box is just perfectly conceived to represent the homestyle kitchen inspirations of this marvellous food. This attention to detail means that, whatever you choose to purchase, you cannot go wrong with the presentation of the gift: even the simplest cellophane wrapping will make these products shine.

This Christmas, don't hit a brunch bump: talk a stroll through the Stonewall Kitchen, and thrill your tastebuds, and guests, alike.

Psycho American Christmas Nut

This was the remark thrown at my dear friend whilst trying to arrange lights on a 10-foot tree. My friend and I are self-confessed Griswolds. We get into Christmas with the gusto of Clark: decorating trees, making gingerbread, sending out the cards too early, taking photos of the neighbours lit-up lawns, and spending more money on festive wrapping than on the presents. However, sometimes a Griswold meets a Grinch, a Grinch who cannot understand why the precise placement of the grillion lights it takes to illuminate a 10-foot tree is vitally important to the Christmas spirit (and decoration). So, if you too have a touch of the Grinch about you, turn away now. The festivities to follow will send you rushing for the green facepaint, and hurling abuse at your enthralled Griswold associates...

So, here we have the Christmas collection by Jim Shore. This range is currently filling our front window, and is attracting much attention from passersby filled with the festive spirit. The Jim Shore Christmas Collection comes in two ranges: Snowball Snowman and Holiday Traditions. The ranges include bowls, mugs, platters, cookie (biscuit) jars, votive and candle holders, trays, table centrepieces and salt & pepper sets: in all, a comprehensive selection with which to beautifully dress your Christmas table.

The pieces in the Jim Shore range are hand-painted ceramic. They are dishwasher- and microwave-safe, and very sturdily crafted. In true American style, the designs are bold and colourful, with tremendous attention to detail. The designs can be mixed together, or you could select your favourite and continue a theme throughout your festive entertaining.


While we currently have a wide range of pieces in store, this range was handpicked in the USA by the Cookshop owners, and imported exclusively for Cookshop Plus. This means you can dress your table or get-together with pieces with a bit of exclusivity, or give a gift you can be sure the recipient won't see anywhere else. But the other result is that the stock is very limited. Once the pieces are sold out, that will be it for the season.

If you, like me, are completely enchanted by Christmas, and will go to any lengths to stop the Grinchs stealing it, then this is a range for you. So turn on the twinkling lights, put Anne Murray & Kenny Rogers' Christmas Wishes on the stereo, pour the eggnog into some Holiday Traditions mugs, and serve up the fruitcake on a Snowball Snowman 3D platter (isn't that just the most marvellous piece?).

And if that hasn't outed me as the world's most fanatical festive enthusiast, you can paint me green and call me a...well, you know what.

Get To The Point

Now, here's a little something which is just in time for summer. This precious pink product is the Prepara Ice Cream Power Scoop (yes, we have had a recent delivery of Prepara's new range!). At this time of year, we are all indulging in a little ice cream, and an ice cream scoop is really an essential item. I have no patience, so don't ever take the ice cream out of the freezer in advance to allow it to soften before serving (serving is code for greedily consuming). Therefore, I end summer with a gorgeous collection of bent spoons, testament to my impatience and gluttony.

But with the Power Scoop, I have the ultimate ice cream serving tool. Apart from it being pink, which is just so 1950's ice cream parlour perfect, it has a pointed tip. This is proudly labelled the "Power Tip". The tip is fashioned into a point for two important functions: firstly, it easily cuts through the most frozen of ice creams, meaning you too can be a seriously impatient glutton like me (surely what you are all aspiring to?), and get to the dessert immediately. Secondly, the tip reaches into every corner of the ice cream carton, so no ice cream will be left behind at the end.

And in the true festive spirit, I will even furnish you with a gorgeous recipe for Brandy Ice Cream. Forget the sauce or the butter with that pud: go for something really special, arm yourself with the Prepara Scoop, and feel the power!

Brandy Ice Cream

1 litre cream (pouring cream, not thickened)

8 egg yolks

200g sugar

100ml brandy

40g chopped raisins

Soak chopped raisins in brandy. Bring cream to the boil. Whisk together egg yolks and sugar. Pour the boiled cream into the egg mixture and continue whisking until combined. Pour the new mixture into a clean saucepan and cook over medium heat, constantly stirring with a wooden spoon, until the mixture coats the back of the spoon. Strain the mixture and allow to cool. Add brandy and raisins, and let stand overnight in fridge.

Churn in ice cream machine (if you don't have a machine, you can put the mixture in a plastic container in the freezer, and stir every hour or so to remove ice crystals, probably 3 - 4 times, then leave to freeze).

(Recipe from www.cuisine.com.au)

Stand & Deliver

Well, I have completely failed to deliver, however circumstances beyond my control interrupted blog service at one point, and I have had trouble getting back on track. But never fear, my dedicated audience: things are looking good.

Especially behind a Prepara Chef's Centre Cookbook Holder. This nifty little device will soon become indispensible in your kitchen. Now, some (including I) would look at a book holder specifically for the kitchen as a frivolity. So, in the name of research, I've been cooking up a storm, using the Chef's Centre to hold my recipe books and papers. The verdict? Once you have used one of these, you'll never tolerate a flat, spattered book in the kitchen again.

The Chef's Centre features a clear plastic, spring-loaded panel at the front, behind which you place your recipe. The genius here is that the rear of the book holder is adjustable: you can display anything from a single recipe paper to The Cook's Companion in the space, and know that it will be perfectly presented for your reading pleasure. Furthermore, the holder is mounted on a "lazy susan": the base stays still, but the entire holder section spins 360 degrees. I don't have much call for that particular function, being in possession of the world's teeniest kitchen, but for the lucky chef with an island bench or similar, the spin function would be tremendous.

As if this wasn't enough, the Chef's Centre also contains a pull-out panel which has conversion charts printed on it! I have recently taken to scribbling all over my "American" cookbooks with conversions for pounds and ounces (including fluid ones), and those pesky tablespoons of butter, to save myself from having to refer to another cookbook for the conversions every time I go to cook. With this fab little panel, you no longer need deface your books, nor waste time looking for conversion references.

Put this one on your Christmas list: something you might not buy yourself, but which someone would just love to give you. No spatters, no scribbles, no muss, no fuss. Prepara to be converted.

Got Milk?

Well, even if you have, you might still need a little more. Today I obtained my morning caffeinated beverage from The Milk Factory Gallery Cafe. Whilst I could launch into simple exalted praise about the state of the coffee at this establishment (it is truly some of the finest in the Highlands: a couple of top baristas and Allpress beans is a heavenly match made in a takeaway cup), I was also informed that MFGC is now open for dinner.

For those lowlanders amongst you, MFGC is housed in the old dairy depot at 31 Station St in Bowral. It is a gorgeous old heritage building, right on the railway line, which incorporates a magnificent and capacious gallery space, and a funky cafe. The gallery has been enormously successful, securing some marvellous exhibitions of late, including Brendon Darby and the Bald Archys. The cafe, meanwhile, has been equally successful in securing Highland hospitality identities Tony Capps and Mat Fraser to run the dining side of things. The continued success of the cafe has led them to now open for dinner, as well as breakfast and lunch.

The MFGC makes a wonderful spot for dining: easily accessible from the Bowral CBD, in close proximity to the train station, and with suitable space for the most intimate meal to a Christmas function. Mat is happy to discuss the various options available for Christmas parties, but be quick: in the short time they have been open for dinner, the pre-Christmas period has begun to fill up.

If you're in the area, pop in for a look and a coffee. With a dash of milk, of course.

Congratulations are in order...

to a number of our Commercial customers. The Southern Highlands Business Awards were presented last week, and we are proud to raise our Spiegelau Vino Grande Champagne flutes (isn't that a stunning glass?) to those recipients who feature amongst our ever-increasing list of valued clients.

So, a toast to...

Coffee Culture, for Excellence in a Cafe
Stones Restaurant at Eling Forest Winery, for Excellence in a Restaurant
Springs Resort Mittagong RSL Motel, for Excellence in Accomodation (9 rooms or more), and
Red Olive Bar and Bistro, for Excellence in a New Business

Cookshop Commercial was in the running for Excellence in a New Business, so if we had to accept defeat, we could not have bowed out to more deserving winners than our friends Tim and Melinda at Red Olive.

Many felicitations to you all.

Feelin' Fruity?

It's glorious to visit the fruiterers at the moment and find so much wonderful produce. The mango season has started early, and combined with so many other tropical fruits and in-season beauties, the obvious progession is from fruit shop to fruit salad. However, having made four fruit salads in the space of one week, the thrill of peeling and chopping is fast wearing thin. So, it must be time to have a look at some gadgets which will simplify the fruit preparation situation.

You have already been lectured upon the brilliance of the Avanti Mango Slicer, but the promised photos have not been forthcoming. Until now: here he is...

Amazing, no? But wait, there's more. Not for a mango, but for another messy, unpleasant fruit friend: the pineapple. I have erred on the side of cleanliness for most of my life, and avoided a real pineapple. Spiky, juicy, mostly unuseable lump of mess, I always thought. Cast those aspertions aside, readers, and meet the Vacu Vin Pineapple Easy Slicer. Just like the Mango Slicer, it seems a frivolity until you meet a fresh pineapple. After that, it will be indispensible. This corkscrew-like device will peel, core and slice the fruit for you in moments, leaving you with lovely pineapple rings. It even leaves the outer shell intact, meaning you can serve your fruit salad (or even a clever cocktail) inside it. Grab a maraschino cherry for a garnish, pop Club Tropicana on the record player, and you'll never look at a fresh pineapple with fear and trepidation again.

Now, how about the most popular pre-school purchase of recent times: the Apple Peeling Machine. Yet another machine which will peel, core and slice, it works in a similar way to the Pineapple Slicer, except you impale the apple on one end of the machine, and start cranking the handle at the other. This ingenious contraption also has a core-and-slice-only option (all the goodness is in that skin, remember!), or a peel-only option (which can also be used for potatoes). The suction base holds the machine firmly on your chosen surface, the stainless steel blade is adjustable, and there is even a release mechanism to pop the apple off the prongs.

You can also find simple corer/slicers, cherry/olive pitters, or a fabulous soft-skin peeler, perfect for delicate-skinned summer fruits such as peaches and nectarines. I would also recommend a couple of little Victorinox paring knives: these are cheap as chips, and absolutely invaluable in the kitchen. One of our best-sellers, anyone who buys one always comes back for more, and they can be used for just about any situation in which a small, manageable, sharp knife is required.

All you need now is the fruit. And to switch the record to The Best of Carmen Miranda.

All Hail the Newcomer

Well, I am happy to say that The Imperial is just fabulous. Moving away from the many traditional-style establishments which populate the Highlands, The Imperial is slick and shiny: it smells new and expensive, and the operation is as smooth as the interior design. With more than a hint of the late Anders Ousback, The Imperial was even more impressive in looks and service than I had envisaged.

The owners generously threw open the doors on Saturday afternoon to all those who had assisted in the regeneration of the site, and it was the perfect weather to show off the intelligent design of the hotel. With some people-watching (and posing) tables on the front verandah, and a peaceful, sheltered-but-sunny courtyard in the back, the forecast for summer at The Imperial is fine and frantic. I was most impressed by the small and unobtrusive gaming room: not for the "entertainment", but for the way the inclusion of it does not impact on the rest of the hotel. A pool room with two tables makes up one side of the U-shaped rear which surrounds the courtyard, with the "facilities" on the other side. The kitchen is partially open, and it was rather pleasing for us to peer in and see what we had contributed to the fit-out!

Speaking of the kitchen, we were fortunate enough to taste some of the creations from Jamie and his team. I have to admit to doing a George Costanza, and positioning myself right in front of the point from where the food was emerging: the ravenous hoards were falling upon the trays, and not much was making it to the front of the bar.

Undoubtedly one of the main attractions of The Imperial, especially with summer approaching, is the natural light. While one side of the hotel provides a more intimate, secluded environment, most of the hotel is bathed in light through huge expanses of glass on three sides of the building. More importantly, it is flattering light. How do they do it? Who can say. But everyone looked a million dollars.

It is evident that a lot of thought, time and investment has been made in the creation of The Imperial. It has all the right ingredients to become a bustling, stylish destination in the Highlands. However, like all local businesses, it relies on the patronage of the target clientele. Consequently I encourage all of you, who may have been disappointed in recent years by the behaviour of the patrons in our other hotels, to visit The Imperial and support a new venture from a local family who are trying to take this hospitality sector in a new direction for our region.

Or, as Basil Fawlty would say, no riff-raff.

Milking It

Let's talk milk pans. Yes, contrary to the presumptuous attitude of the ever-present espresso machine, some of us (myself, on occasion, included) still heat milk in a pan. You may not need to heat milk for a coffee: you may need it for a bechamal, for an ice cream custard, or for a bevy of other applications. For this, you need a dedicated milk pan. Yes...you do.

Firstly, I must mention that a Turkish coffee pot will do the job. It won't do it spectacularly, or with any kind of bells or whistles, but they do look kind of funky, and you can pretend you have a hubbly-bubbly out the back for after the milk-heating.

So, at the entry level of milk heating, we have the Raco milk pan. It has a very good non-stick surface, is stout and sturdy at 14cm diameter, features a comfortable cool-touch handle, and is (in my opinion...and I have one) a perfectly satisfactory little milk pan.

But the Anolon is just that little bit better. True, at 12cm diameter it is almost the same size as the Raco (did I mention the pouring lip? Both incorporate this handy feature), but I am completely enamoured with its fat bottom. Look at it: the shape is just luscious. It's almost squeezable. Also, it is anodised non-stick, inside and out. Does this make a difference, when the aim is to ensure the milk doesn't spill over the outside? Well, if appearance is important (and remember: I've just talked about how squeezeable the pan is), then yes, it does make a difference. Because the enamelling on the exterior of the Raco goes a bit dull after a while, whereas the Anolon stays spiffy and smart.

However, both live in the shadow of the king of the dairy warmers: the SKK Milkpan. Measuring up at a whopping 18cm diameter, with phenomenal dual pouring lips, this is milk-heating in luxury. It features a titanium non-stick surface inside and out, and has a thermocore base which is impervious to just about anything. It is completely indulgent to purchase this just to heat your milk: please, tell me you will use it for porridge as well. SKK pieces are not selected for their beauty, but for their utilitarian, practical designs which are unfailingly superior.

Obviously, it is quite an investment for something which is labelled a milk pan, but when you think of all the trouble the cow goes to in order for you to have your milk, it's not such a big price to pay...

Fit For a King?

Well, we certainly think it shall be. Next week sees the opening of the Highlands' newest hotel (as in, bar and bistro-type hotel). Resurrecting the site formerly occupied by the Port O' Call (cnr Bong Bong & Bundaroo Sts, Bowral), The Imperial is an exciting new entry into the Southern Highlands' food and entertainment scene.

The licensee, Trent Johns, has created a spanking new building on a site owned by his family for two generations. The hotel features a stylish, understated bar; a fabulous bistro; an outdoor area; the ubiquitous (but necessary) gaming area; and a verandah. The hotel has the enviable position of being the first hotel as people arrive in Bowral from the Mittagong (and, therefore, Sydney) end of town.

Trent has pitched his new hotel at a more mature and family-focussed market. As we have plenty of pubs in town which cater to the young 'uns, there is certainly a space to fill when it comes to attracting adults and families: those looking for an upmarket, safe and relaxed venue in which to enjoy a drink or meal.

While the official opening of The Imperial is next Tuesday, I have been invited to a "soft opening" over the weekend, after which I look forward to providing some further details to you. Cookshop Commercial was fortunate enough to have played a part in the fit-out of the hotel and bistro, and we thank Trent and Jamie for the opportunity of assisting yet another exciting new Highlands' hospitality business.

So, get your regal attire down to the dry cleaners, and watch out in the local press (and on here) for more details on The Imperial.

Spatula Comaneci

Yes, this spatula deserves a perfect 10. Perfectly controlled flexibility; smooth, clean finish; dishwasher- and heat-safe; a gorgeous assortment of colours to choose from. Almost as exciting and talented as a Romanian gymnast...

This spatula comes from Orka by Mastrad, who make an astonishing range of products, with the main mission being the creation of products which are innovative, ergonomic, stylish and practical. In every product I've seen from Orka, this mission has been accomplished. The spatula is, for me, a mascot!

The silicone moulding of this spatula means the construction is seamless, maintaining long-term hygiene by having no joints where bacteria can hide. Not only will the magical flexibility result in a perfectly scraped bowl or pan, but it also means the spatula is safe to use on the most delicate of surfaces, including non-stick. It is heat-resistant to 300C, and dishwasher-safe, although I find mine so easy to clean that I just quickly wash it under hot water. I also prefer to handwash it so it can immediately return to my utensil holder: love that dash of bold colour amongst its rather solemn stainless steel friends.

It is certainly worth checking out the range of products Mastrad have to offer. I have a friend who is obsessed with the silicone spoons, and has every colour. I think it would be rather easy to develop this obsession. Three spatulas is not excessive. Is it?

A Sense of Nostalgia...

Retro is all the go at the moment. From sharp shoulders in fashion to the new(ish) Mini, creating something with the advantages of modernity, but the styling of old, is all the rage. Kitchenware is no exception: Kitchenaid stand mixers, Dualit toasters, M&W Candy Store Jars…and now the Kitchencraft Classic Collection.

If you happen to be passing the shop, venture in and up to the stairs, where you will find a sumptuous display of this lovely, vintage-styled kitchenware. The pieces are impossibly practical and perfect in polkadots. Kitchencraft have also used traditional materials, with all pieces crafted from ceramic, glass, wood or cotton, to ensure the true essence of the past.

The ultimate piece in the range is the wooden-lidded bread bin, with the lid being a bread board as well as the stylish seal for the bin. The cake dome is also lovely, and in these days of environmental consciousness and recycling, who could go past a composter, complete with replaceable charcoal filter and carry handle? This is couture composting.

However, there are pieces for every application and, more importantly with the season-beginning-with-f approaching, every budget. Even a set of ceramic measuring cups would be a splendid addition to any kitchen. Why settle for simple functionality, when you can have practicality and style in one pretty, affordable little package? There’s even a tea towel, and as all kitchen-dwellers know, you can never have too many tea towels.

With a few Classic Collection pieces in your kitchen, the domestic goddess within you will be impossible to contain. You may even find yourself simpering…

A Sweet Proposition

Oooh, I love these! Completely lacking the practicality of the Olde English square-based jars (previously blogged with praise), and with lots of little decorative ridges bound to drive you mental when it comes to cleaning, there can be nothing finer than storing your sweets in these new Maxwell & Williams Candy Store jars. Really: is sweet storage supposed to be sensible?

The stout retro shapes are just so perfectly conceived, and the style is so gorgeously reminiscent of an old sweet shop display. As one would expect from Maxwell & Williams, they are made of sturdy glass, with the tight M&W seal, making them practical as well as fanciful. They come in a range of sizes, from 650ml right up to 5 litres. And they are unbelievable value, either singularly or in a boxed set.

Of course, you are obliged to fill these with equally beautiful sweets: humbugs and fruit candies, old favourites such as milk bottles and teeth, sugar-dusted jelly babies, and licorice allsorts. Need I mention the festive-related potential here? I think not...

Because deep down, we're all Willing to be a Wonka.

Razzle Dazzle 'em

Chicago Metallic is my dream bakeware. Their 24-cup mini-muffin pan is my ideal baking situation, and their biscuit sheets are simply fabulous. But while I lust after the more practical baking accoutrements which Chicago Metallic do so beautifully (even a basic round cake pan is a thing of baking beauty), I am going to give you the lowdown on their more exciting ranges: products designed to excite the imagination, and ease the creation.

A short time ago, we received a load of new CM products. While we have had the little purple cake pans in for a while, new to the shelves is the Bake-Lift-Serve Brownie Pan, the Single Square Pan, the Lift-and-Serve Sweetheart Pan, and (not seen here) the Lasagne Trio Pan. The beauty of many of the specialist CM products is that they combine the exceptional non-stick surface of CM, with a nifty little in-built "lift" function: in most cases, this is the equivalent of a loose base, so individual squares or cakes can be popped out with ease. In the case of the Brownie Pan, the convenience boat is pushed right out: the mixture is poured into individual sections (meaning 9 perfectly-cut, equally-sized brownies), and then the removable bottom and lifting platform means they will emerge from their baking receptacle in immaculate, professional condition. This is most important, as a perfect brownie will be almost undercooked in the centre, and the necessary squidginess means extra stickiness. Here, you simply cannot go wrong.

The Lasagne Trio pan is another non-stick pan, approximately 38 x 30cm, with three separate channels. Sounds odd? Not when you think of the three different lasagne flavours you can create all at once. Got some fussy guests coming for dinner? You could do a traditional beef lasagne, a spinach and ricotta one for the vegetarians, and a chicken one for the pretend-vegetarians (don't pretend there's not one in every bunch). The only limit to the possibilities with this pan is your imagination. And don't forget that the Lift-and-Serve Single Square Pan could be used for savoury as well as sweets. Perhaps little square avocado muffins? The bite-size dimensions make them perfect for entertaining.

I have never made an Angel Food Cake, but this pan is the one every customer catering for Angels seems to ask for. The 12-cup Mini Cheesecake pan comes with the highest recommendations from Susy Porter, our local cake supplier: she's spreading her mini raspberry cheesecakes all over Sydney. Chicago Metallic has the convenience of Nordicware, but slightly less "themed". While Nordicware pieces are more directed at specific events or occasions, Chicago Metallic pieces can be easily utlilised in a variety of applications, and will consequently "earn their keep" in your kitchen in no time.

Forget the Windy City: baking with Chicago Metalllic, you'll never have a hair out of place.

No More Messing With the Mangoes

Do you know what is truly annoying? Not being able to find a picture or link to the product which you intend to talk about. However, there is actually something more annoying than that: laughingly picking up a new product from the shelves, disparagingly saying you'll test it on the basis that, "If it's rubbish, I can still blog it," and then discovering it's actually fantastic. And so I find myself in a quandry over the Avanti Mango Cutter/Pitter.

I wanted to hate it. I wanted to get it home, try it, and feel smug that I was right in my assumption that it was another useless, drawer-cluttering gadget. But no: it was not to be. In fact, it's great! Perhaps I find it particularly brilliant because a) we consume a lot of mangoes in our house and b) I'm totally inept at cutting them up. I've always got pieces and slices and juices and skins and pits decorating my kitchen bench, and that's after only one mango. This little beauty makes light work of all that fussing: simply place your mango (stem side up) in the holder, and push the cutter down over the top in one steady motion. There you have it: two neatly sliced pieces of mango, one pit, no mess. It's even made from mango-coloured heavy-duty plastic (and high-grade stainless steel, for the cutting component).

I shall have to take a photo of it instead, which I will attend to tomorrow. Then you will all be able to see this mysterious mango-related device, and marvel at it's brilliant simplicity. Methinks mango season started early this year for a reason...

A New Spin on Salad

Actually, you could have salad days and nights with this salad spinner. This is a sneaky little plug from the commercial division of Cookshop Plus. I've taken quite a fancy to this salad spinner, not because I actually enjoy salad (or spinning), but because it's orange. And huge.

This salad spinner has become a talking point at Cookshop Commercial since it was ordered in by a client who didn't quite realise how big it would be. It has a 12-litre capacity, which in "real life" terms equates to 8 heads of lettuce. It has a manual centrifugal action (you spin a handle at the top which then spins the perforated internal cavity), and is made of sturdy (orange) polypropylene, standing 430mm high, with a diameter of 330mm.

The piece is made by Paderno, who craft some of the finest commercial products. Consequently, the price is almost as substantial as the spinner! However, as this is a commercial product, we are able to offer it at a trade price to our commercial customers, making all your salad dreams a little more attainable. So, if you are an ABN holder running a hospitality venue, or perhaps a school tuckshop or kitchen, or a camp or retreat, contact Cookshop Commercial (6/8 Kiama St, Bowral; ph 02 4861 5951) and inquire about the very practical, wonderfully orange Paderno Salad Spinner.

Lettuce rejoice.

Micro-what-en?

Yes...well may you ask! Microstoven. What seems an odd name, possibly that of some hippy-dippy comfort footwear originating in Germany, is actually the latest Maxwell & Williams product. In true M&W fashion, this product comes in every shape imaginable, and does everything except wash itself up.

Microstoven is actually Spodumene cast stoneware. Rather than just throw more strange terms at you, the Spodumene component is a mineral (mined here in Australia) which makes the product thermal shock resistant and flame-proof. For you, this means the pieces can be used in all cooking methods, and on any heat source. Take it from the freezer to the oven, into the microwave, or onto the stovetop. See the origins of the name now?

To this fabulous flexibility of applications, you can add the non-stick coating. Yes, these pieces all feature a double-coat of Whitford's Xylan non-stick, ensuring ease of use and perfect results every time, and making cleaning up a breeze (perhaps they do almost clean themselves, after all!).

While you won't find amphibious landing craft shapes (sorry: Fawlty Towers moment), you will find just about every other shape and size your kitchen could desire, from the small ramekins and dear little flan dishes, to 3.7L casseroles, lasagne trays and gratin dishes. There are even tajines, and all in a choice of black-on-black, or red-on-black. Of course, the use of classic, complementary colours means that this cookware will cut it in any kitchen.

It would even look great next to the Le Chasseur you all went and bought under my instructions...

Mixing and a'making and a'shaking and a'baking...

Yes, I've been at it again. I am so fortunate to have a sweet-toothed audience, as I am a compulsive baker. I can freely admit it: my job allows me to peruse baking-related products (and frequently indulge in a purchase or two), and my family and friends gratefully accept anything and everything I make. This weekend I made Coffee & Pecan Biscotti (I'm not bringing you any shots of those, as they were not much to look at; although, they have been judged the best biscotti I've ever made) and these Fairy Cakes (I also made two Tiramisus, but there's not much of a story, and even less to look at, with them either).

So, to the cakes. I like Nigella Lawson's recipe (I also enjoy a bit of exaggerated simpering while baking) and make mini versions so the children can indulge without overindulging. For my mini-cake tray I use an Anolon SureGrip 12 cup Mini Muffin Pan. While I am very pleased with the quality and durability of the Anolon, and I really like the non-slip grips at the sides, given the choice again I would choose a 24-cup pan such as the Chicago Metallic one. I love Chicago Metallic bakeware (actually, I have a Chicago Metallic review coming up this week, so stay tuned!). Most mixtures for muffins or cupcakes are for 12 standard sized, so doing a mini version will give you twice as many. I can certainly manage, out of necessity, to flip the hot cakes out to enable me to put the second load in the pan, but I would feel so much more professional and fancy if I had a 24-cup one!

The cakes are made in the food processor, which in my house is a Magimix. While I could sing the praises of the Magimix all day, I have only just foisted a voltage-related review upon you in the Dualit, so I shall save that for another day. We recently received some new muffin papers from Fox Run, and the ones I used this time are Pink White Dots ones. The ones shown are exactly the same in size and shape, but the newer patterned ones come in packs of 48 instead of 60. To decorate, I used a similar sugar sprinkle to the Gingerbread Army, but this time I used "Flowers" in 4 colours. To ice, I like a little angled spatula, and the Loyal one does me perfectly (the image is of the straight one, but I do find the angled one easier to use, particularly for little cakes).

I'm finding myself slightly addicted to these little cakes, although I admit I've been "popping the top and tossing the stump" (Seinfeld) more often than is decent. But hey, they're so easy to make, and there are so many possible variations in decorating, that a few discarded stumps are not the end of the world. The digestion of one batch only means more opportunity for imaginative decorating for the next. Plus, I am urged to dispose of one lot of baked comestibles before I'm allowed to make more. Luckily, my audience awaits with open arms. And mouths.

The Toast of the Town

I have been asked, on many an occasion, to recommend a toaster. In my opinion, there is only one toaster that one should consider purchasing, and that is a Dualit. These are the Rolls-Royce of toasters (of course, the fact that they're handmade in England contributes to that reference!). In actual fact, I think Rolls-Royce might be a slightly unfair comparison: while the initial purchase price of each is certainly in the top tier of the type, you would never open the bonnet of your Rolls and change the radiator yourself. But that's just what you can do with a Dualit.

The model we stock is called the Vario. As you can see from our page, we have this toaster in two- or four-slice options. The beauty of the Dualit is its simplicity. The toasting function is controlled by a mechanical timer: turn the knob to select your toasting duration. The toast is manually deposited and ejected from the toasting slots; this means you can leave your slices in the toaster to keep warm. The lever also has a high lift, meaning you'll never lose your little baguette slices down the hole again (or have to stick a knife in to drag them out, praying you don't get electrocuted: very undignified to be zapped trying to make toast). The elements feature a patented Dualit technology called ProHeat, which increases the efficiency of the element, as well as its durability. If your element does go bung, it is replaceable...by you! No expensive mechanics, and no "doing without" while your toaster takes an extended vacation in Repairland (from which, as we all know, return is always mysteriously delayed).

And here's one more thing about the DIY replaceable parts: it's environmentally friendly. Dualits are designed to be kept forever, and consequently all parts are designed to be repaired or replaced. One less toaster on the landfill pile at the Resource Recovery Centre (yes, our Highlands' tip has a suitably genteel name). Furthermore, you can accessorise your Vario with a sandwich rack (with inbuilt drip tray) for toasties-with-the-mosties, or a warming rack (which will accomodate all sorts of doughsome delights). Who needs piped Connolly hide?!

The Dualit comes in a marvellous range of colours, with that retro, utilitarian look which complements any kitchen. However, I am a bit taken with the special edition Marmite one (as yet unavailable in Australia). The colours are quite reminiscent of something quintessentially Australian. I wonder if the "Mar" could be replaced with a "Vege"....?

Get Terrific Turkey for a Poultry Sum...

Turkey is something that most of us cook once a year. Obviously, my slightly obsessive festive-mindedness brings turkey preparation to my thoughts around this time of the year, but the problem with a once-a-year dish is that you're not really getting any practise in. I have recipes that I make all year round, and am consequently completely proficient and familiar with the processes. But turkey? Apart from the bird being possibly twice the size of the more common chicken (sorry chickens), if you got it wrong last year, you probably can't remember why. So what will you do this year to get your bird on the button?

You will purchase a packet of Regency Pop-Up Timers, of course! This little device is designed to give you the perfectly cooked turkey, every time. All you have to do is insert the little spear into the breast of the turkey (being the densest part of the bird), and when the meat reaches the correct temperature for cooking perfection, the red insert will pop out of the holder and alert you to the fact you are now a successful turkey-cooker. The timers come in a pack of two, so in reality, you will only need to buy them biennially! Just don't forget where you put them between Christmases.

Of course, as you can use these with all your poultry, you need never have another chewy chook, or tough ol' turkey, again.

Round Up The Troops

One of my friends laughingly refers to these as "The Gingerbread Army". I suppose they do resemble a little corps of biscuit men, although their outfits are much nicer than the usual army-green business. The Gingerbread Army came about when one of my small people wanted gingerbread men. I, of course, didn't have the right sized cutter. I had a huge one, but once decorated, the result was really a meal in itself. So I went to get a medium-sized one. However, we were out of stock, so I ended up with the little boy. Little indeed: little did I know that one batch of my dough recipe would turn into a zillion little boys. I must say, though: this was my first copper biscuit cutter, and the results are superior to my usual cutters. Copper is supposed to be sturdier and longer-lasting, but there is something else, something that I can't define, about the clarity and ease of cutting (very important when you have 100 to cut out!).

To decorate the army, I used some "Confetti" Sugar Sprinkles Five Colours (not on our website yet). These decorations are quite new to our shop, and come in a gorgeous selection of designs (not just the round, as seen here). The bag contains 50g, and the decorations are made in Germany. To give you an idea of how much is in a 50g bag, the bag pictured is what remains after decorating the boys. Plenty to keep you decorating! For the piping, I use the Thermohauser Piping Bags, which I like to refer to as semi-reuseable. You wouldn't keep them forever, but the very thick, sturdy quality means that, carefully looked after, you will get a few repeat uses. I'm an enthusiastic piper, so the Wilton Deluxe Tip Set is an essential in my kitchen. More tips than you could poke a, well, tip at: one for every occasion, and then some more. My only complaint with this set is the single coupler: if you have a few colours on the go, you might need to purchase some extra couplers. Otherwise, it is the perfect tip set.

The army is poised for attack on a Bakers Secret Non-Stick Cooling Rack. How non-stick is this rack? Well, the army lost some men in transit between the bench and the table while on their way to the photo shoot. They simply slid right off. Very efficient non-stick!

I have (since yesterday's baking) given two-thirds of these away. After all, doesn't everyone love a (gingerbread) man in uniform?

This Subject Is Not Under Discussion

Doesn't that sound aggressive? What it actually refers to is this: no kitchen should be without a piece of Le Chasseur Enamelled Cast Iron, and I will not hear of any remark to the contrary. On this subject, I stand firm.


For the stats fans, Le Chasseur is made of enamelled cast iron, and has been manufactured in France for over 70 years. The pieces feature two layers of enamel: the black base coat, followed by the coloured enamel which gives it the recognisable appearance. The base coat is like a primer, protecting and strengthening the iron, and preparing the surface for the colour. The pretty coloured enamels not only provide the attractive look; they also make the piece easier to clean, and more durable.

For the fashionistas, Le Chasseur comes in a splendid and complementary range of colours, from traditional to the more seasonal. Purple was huge in the fashion world this winter, and the new aubergine colour featured in the Le Chasseur range reflects the contemporary evolution of these pieces. From the new range, I actually think the ivory is outstanding: something about this most pure of colours works perfectly with the sturdy forms.

We have a wide range of styles to choose from: the casseroles come in an assortment of sizes, from teeny individual sized ones, to the 28cm (6.8L) round casserole. The sizes in between are available in round or oval (I confess to one of each: round in blue and oval in red). We also have large rectangular roasters, and grill pans, which have the added feature of a practical pouring lip. You will find some variation in prices between the colours: just as metallic paint costs more on your automobile, so some glazes are more expensive (usually the red!).

The beauty of Le Chassuer is two-fold: they are investment pieces and, properly looked after, can be used for a lifetime of just about any sort of cooking you undertake. The casseroles will do for anything you want to cook on stovetop or in oven: soups, stews, pasta sauces (and pasta), curries, frying, etc. I haul mine out of the cupboard three or four times a week (which is testament to their usefulness: it's no small effort to get one of these up onto the bench!). There are very popular recipes going around at the moment for baking bread in cast iron pans. Having never done it myself, I cannot comment on the success, or otherwise, of this undertaking, but I know a number of people who use theirs for this as well. Obviously, the grill pan can be used for all your grilling opportunities, plus as an alternative in barbeque recipes in the winter months. And the roaster is fairly self-explanatory!

One word of warning: while your pan will handle just about anything you throw at it (just don't throw it at anyone or anything: you will undoubtedly do the intended victim a mischief), the knob won't. This applies to high heat. Do not expose the knob to heats higher than about 200C: this is not from the instruction book, but from the idiot who thought the oven had exploded, and had to pick out pieces of knob from the oven interior. Fortunately for me, the knobs are replaceable. Just another way Le Chasseur ensure the longevity of their products, and years of happy cooking for you.

The Homewares Department

I thought I'd just show you all some images from our homewares department. When we moved from the original tiny shop in Springett's Arcade, to the new and bountiful premises in Bong Bong St, it was decided that this was the opportunity to expand our range of homewares. And expand, we have.



What was originally a small but select range of linen only (all we could fit!) has now been increased to include an astonishingly beautiful selection of glassware, linen, childrens' accessories, fragrances, candles, leatherware, throws, lamps...well, just about anything your stylish heart could desire. We have Royal Doulton, Punch, Christopher Vine, Lintex, Rhubarb, Mosaique, Krosno, Brabantia and United Colors of Benetton, to name but a few of the carefully chosen brands we offer.

We also have an ever-expanding range of cookbooks, by authors such as John Torode and Ainsley Harriott, and Ina Garten (The Barefoot Contessa, whose pre-mix products we also stock). We have recipe files, and a gorgeous craft book by Cath Kidston (you will find a few of her products around the shop: we are big fans of her delicate, old-fashioned prints!).

While there are many, many items in this part of the shop which I am yet to bring you in detail, I wanted to give you an overview of what has become a very exciting area of expansion for us. You will find the homewares department up the stairs at the far-end of the shop. This area is the "baby" of our most senior member of staff, and her attention to detail, product knowledge, and eye for beauty and presentation are evident as soon as you make your way up the stairs.

And it always smells so divine!

The Guide

I have one. Finally. Yesterday, I launched myself into Cameron's Newsagency in Bowral (the major newsagent of the Highlands) and looked in vain for the Good Food Guide (GFG). "Sorry, love, we haven't sold it for two or three years," I was told, "Try next door." So I hung around like a junkie at the front door of the two booksellers (conveniently next to each other, as well as the newsagent) until they opened. As you all know, the result of those inquiries was two negatives. Hence my harrumphing yesterday.

This morning, a reliable source (Melinda from Red Olive: featured in the GFG, also desperately searching for a copy) told me that the truck carrying the blessed books broke down yesterday on its way to the Highlands. Wouldn't you know?

So today (after examining The Journeyman's copy over coffee with re-Hatted chef Tim Pratt), I returned to the booksellers. I was told that their copies had been "lost", presumably on the felled transportation vehicle. "But you can go next door. They have it," the kind salesperson said. Do we all remember what is next door? Oh yes: the newsagent, which miraculously side-stepped the failed Highlands' delivery to receive the GFG, which they weren't stocking anymore.

Anyone for a semi-rural adventure in book-buying? Anyhow, I have digressed. This is really meant to be about the contents of the GFG...

Aside from our previously mentioned Hat-winners (the Journeyman and Katers, both with 15/20), the Highlands section of the GFG features some other very impressive reviews. In total, 13 local establishments were deemed worthy of a review (you must score 12/20 or more to achieve a full review). Most excitingly, there were five new entries into the Guide this year, proving that the Highlands is truly evolving into a food destination. Our new local entries were The Black Swan (13.5/20), Post Cafe and Bar (13/20), Red Olive (12.5/20), Stones (13/20) and Vida (13/20). My warmest congratulations to you all, and I look forward to reading about you again in the 2011 Guide!

Our other contributions to the fine standard of dining in NSW were Centennial Vineyards Restaurant (13/20), Esco Pazzo (13/20), Josh's Cafe (13/20), Onesta Cucina (13.5/20) and Willow Vale Mill (13/20). A repeat appearance in the guide is an indication of a great standard maintained, and congratulations to you all. Unfortunately, Eschalot (14.5/20) lost their Chef's Hat this year, but Richard received a very optimistic and positive review, and we all look forward to the imminent, and proper, return of said Hat.

The Highlands had another 10 cafes/restaurants receive mention in the Guide, as well as a large selection of provedores, our great markets, and Centennial and Blue Metal Vineyards. We have much to be proud of as a region. I urge you to pick up a copy of the GFG, and to go and experience the wonderful food and wine our region has to offer. There is no shortage of splendid places to visit in the Highlands; the GFG covers but a few. Support our local "growers" and "sellers" and "cookers", and help them continue to represent us so inspiringly on the increasingly competitive national stage.

One should never be thirsty, should one?

Have you ever found yourself on holidays with a sub-standard wine list? Ever wished that the bar stocked your favourite tipple? Well, you need concern yourself no longer with such trifling matters. With a rather reasonable outlay (and some decent-sized muscles), you can now ensure that your beloved beverages accompany you everywhere.

What do we have here? This is a leather travelling bar. Superbly crafted from Indian leather, this magnificent piece would serve in your home as well as being, literally, a travel item. It is styled in a traditional trunk form, with handle on either side, straps to hold the contents in place, and a sturdy front clasp. There are four lockable castors, making it a little simpler to move around (this is no small potato, particularly fully loaded!). The trunk will hold twelve bottles of Montrachet (OK, so it will hold twelve bottles of anything, but it demands a certain standard of fermented grape), and has two glass racks just above the bottle compartments, in which to store your stemware. There is a drawer to hold your sundries (perhaps a bottle opener, some coasters, your cigar stash?), and assorted interior compartments for decanters, ice buckets, etc as shown. The doors feature strapped compartments of three different sizes, perfect for liqueur bottles in a variety of volumes.

This trunk is simply extraordinary, and is proving to be a rather popular item in the shop. While the convenience of a moveable leather bar might be debatable to some, imagine this as a stationary piece in your sitting room, or instead of a credenza in the dining room.

If you do purchase it with a mind to travelling with it, may I suggest you find yourself a personal porter? Cary Grant would be just perfect.

They're in!

Well, I have the most basic results, at least, from the Sydney Morning Herald Good Food Guide awards last night. Congratulations to our two local heroes, The Journeyman (5 Boolwey St, Bowral; ph 02 4861 2442) and Katers (Pepper's Manor House, Kater Rd, Sutton Forest; ph 02 4860 3111), each of whom were awarded one Chef's Hat. Katers retained theirs from last year's Guide, whereas the Journeyman (who missed the cut-off last year due to moving) marched straight back into the hatted territory.

I am rather grumpy, however, that while the Guide is out today, there is not a copy to be found in the Highlands. Disgraceful! I will have to return with a summary of who received a mention (and some scores), other than our award winners.

In other news, tonight is our second Chef's Night, with Melinda from Red Olive. I hope to bring you some images from, and a report of, the night in the next few days.

Now...off to find a Guide (or harass local booksellers).

A Delicate(ly scented) Situation

Soap. One wonders when giving such a lovely gift became such a minefield of potential offence. Personally, I don't purchase many exquisite soaps for my house: I have two small people and a mechanic living there, so such a frivolity is bound to go overused and underappreciated. However, I do occasionally love to have a special soap, and I think they make a gorgeous gift. The only problem is that soap tends to toe the line between "Oh, how thoughtful of you" and "Do you think I smell?". The gift of perfume seems to have emerged from this odious stigma, but soap can still be a tricky one. I care not; and neither will you when you see what arrived in store last week...



These are absolutely divine soaps by The Morris Design Group. Founded by a husband and wife team, this company make all sorts of superb home and personal products (many of which, we stock), including these perfect little fragranced soaps. The fragrances available in-store now are Calendula Flower, Gingerlily and Nutmeg, Basil and Grapefruit (my fave), and Lemongrass and Ginseng. The soaps are 150g size, and all Morris Design Group products are proudly made in Australia.

We don't have these soaps in our online shop as yet, but I can assure you that they are very reasonably priced: ideal for a little self-indulgence, or as a beautiful gift. As I always have the festive season in mind, I would highly recommend these to parents who are looking for that end-of-year thank you present for their child's teacher. I did a gorgeous soap wrapped in a linen teatowel (in the style of a bonbon) last year. Beats yet another coffee mug, that's for sure!

Biscuits for Barrels (or jars)

OK, so my computer has been compliant, and I have a photo of the chocolate chocolate chip biscuits. I did warn you that they are not the most beautiful to look at (in fact, a ranger would probably fine you if one fell out of your picnic basket and onto the grass), but the taste is exquisite. Mine turned out rather crumbly, but I found a use for those as well: soften some quality vanilla icecream and stir the broken biscuits through for a very special cookies'n'cream mix (I had to relent: biscuits'n'cream just doesn't work).



Now, I can't help you with supply of the astounding Atomic machine, but I can sing the praises of the jar. This is a Maxwell & Williams Olde English storage jar, and I love love love these jars. They come in a fantastic range of sizes, even up to an enormous 7 litre jobbie. The 5 litre has been hugely popular in our commercial division (you might spot them around the Highlands' cafes, stuffed full of gingerbread men). While there are round barrels available, I prefer the square-bottom ones: you can have a hodge-podge of sizes, but the straight sides mean they all fit neatly on a shelf and look rather lovely. The set of four is alarmingly good value, and you'll find a use for every one. The only thing stopping my expanding collection is a lack of shelf space!

I must mention that these jars have a wonderful seal on them as well. Obviously, if you're storing biscuits or other morsels which need to retain their "crunch", the seal of a jar is vital. I find these jars do the job perfectly.

With the festive season rapidly approaching, I have in mind these jars full of homemade festive biscuits, tied around the neck with some gorgeous Christmas ribbon and a gift tag, as a very special, practical and impressive gift. I guarantee the jar will be used in aeternum by the receiver, and everyone appreciates the care that goes into homemade biscuits. Or, at $5.95, pick up a few of the 0.5 litre ones, buy some Christmas-themed sweets or chocolates, and have them on hand for when you get invited for a festive gathering. A simple, inexpensive and thoughtful gift. If you don't get invited anywhere, keep the jars and eat the contents. Either way, you can't go wrong.

Delinquent!

Which is what I have been for the passed three days. My apologies: I have been busy enjoying a few Highlands' treats (and some out-of-town ones as well).

I had a fabulous breakfast at Coffee Culture (Empire Cinema Complex Walkway, Bong Bong St, Bowral; ph 02 4862 2400) on the weekend. This really is one of the premiere spots to enjoy a leisurely weekend brunch-type affair: great food, superb coffee, and a relaxed atmosphere. It is also family-friendly, something which can be strangely hard to find in the Highlands. Chris and Will each have young children, and go out of their way to ensure a low-stress, enjoyable outing for families. Did you know Coffee Culture supply their own coffee beans to establishments all over NSW, even as far as Hippo Espresso (468 The Esplanade, Warners Bay; ph 02 4948 0800) on Lake Macquarie? Hardly surprising: the coffee is always great (I frequently pick up my weekday ones at CC as well!). For dining in, I highly recommend the BLT...

We celebrated a birthday over the weekend, and being not of the mind to make a cake (I did make the choc-chip biscuits, the recipe for which I previously published: am trying to upload the photos!), I enabled a secret Highlands pastry weapon: Susie Porter. For those of you who indulge in a dessert or two, it is likely you have tasted a Susie Porter creation in your travels. She makes cakes for a number of the great cafes in the Highlands, most notably Wild Food Bowral (250a Bong Bong St, Bowral; ph 02 4861 2838). We had the most divine strawberry sponge, filled with whipped cream, jam and fresh strawberries. I had three pieces in one sitting (and this was a 12" cake...). Light as a feather, and delicately delicious: just as you would imagine a perfect sponge to be. This woman can bake. Susie is currently investigating some new venues for her cake supply, and I will certainly keep you up-to-date so you can seek out these extraordinary desserts for yourselves. We are hoping to have her do a Chef's Night for us as well. Watch this space...

I also had a splendid little bite yesterday at a hole-in-the-wall in Sydney's CBD. While visiting Tetsuya's (which is not open for lunch on weekdays), I popped across the road to Bar Adyar (448 Kent St, Sydney). This teeny cafe is utterly odd, but has the most impressive food and coffee: I am told that the morning takeaway queues stretch down the street. I am not in the habit of singing the praises of the metropolis, but having worked in Kent St for years, I can assure you that this end of town needs places like Bar Adyar. If you find yourself in the vicinity, I recommend you drop in.

Hopefully my computer will be generous enough to cooperate with me sometime today, and I will have pics of the biscuits imminently....

The Little Kicks

Let me get it out there: I am a Seinfeld tragic. I can find a Seinfeld reference in every happening in every day of my life. For any other Seinfeld-ers out there, the little kicks will always be a terrifying dance involving jolting body moves, a strangely satisfied grin, and thumbs. To others, however, there are other ways to get some indulgent little kicks.


Whenever I'm in the shop, I find myself magnetically drawn to these little beauties. I have such a thing for chocolate. I may stray when my tree is full of lemons, but I will always return to my dark master: the cocoa bean (that's actually a Seinfeld quote. See: the references just seem to follow me about). Our chocolate is from Belcolade. I challenge you to browse through that website without feeling the chocolate love. Of course, there are a grillion products on the site which we don't receive in Australia, but you only need to know about one: the buttons. Oh, how I love the buttons....


The gorgeous thing about the buttons is their practicality. I have so so many recipes which call for chocolate chips. Chips? Ha! Are you going to go and buy those things in the supermarket cake / baking aisle? Why don't you just help yourself to some instant frosting, while you're there? No no no, I don't think so. Here's the trick: you buy the drops, put them in a zip-lock bag, then bang them with a rolling pin. Now, this might sound like more work than opening the blasphemous supermarket-bought chocolate chip bag and just pouring, but the difference in taste is extraordinary. You will suddenly discover how wonderful home-baked chocolate goods can be. A choc-chip biscuit will never taste the same. This chocolate melts beautifully in a double-boiler situation, but will hold its shape if you use a single button on a biscuit or break them up into pieces. For some ultra-luxury, buy all three varieties and make choc-chip biscuits with the three different sorts combined. Mmmmm....

I do have a favourite biscuit recipe, for which I use the dark drops. I've only ever tried it with dark, as I can't imagine how it could possibly be improved by substituting another variety. If memory serves correctly (but why would it?), the recipe came from a Vogue Entertaining and Travel about a decade ago. For this, you will need 500g of chocolate drops, 125g of which you need to belt with the rolling pin as per the above "method".


Chocolate Chocolate Chip Biscuits

1 1/4 cups plain flour
2 tablespoons unsweetened Dutch cocoa
1 teaspoon baking powder
3/4 teaspoon salt
500g dark chocolate buttons (125g broken)
125g unsalted butter
1/2 cup sugar
3 large eggs

Preheat the oven to 180C. Sift together the flour, cocoa, baking powder and salt. In a double boiler, melt the butter with 375g of the chocolate, stirring until smooth. Remove from heat and stir in the sugar. Stir in the eggs one at a time (not beating) until well combined, then stir in the flour mixture until just combined. Chill the dough for minimum 10 minutes (I find the closer you can get to an hour, the better the consistency).
Drop rounded teaspoon measures of the dough, about 3.5cm apart, onto a greased and lined baking sheet, and stud each one with pieces of the remaining chocolate. Bake in the middle of the oven for 10 minutes or until just set (only do one tray at a time). Cool the biscuits on the tray on a cooling rack for 5 minutes, then transfer with a spatula to the rack to cool completely. Repeat with remaining dough.

PS I've always found that sticking precisely to the times has worked out the best.


So, there it is. No excuses for bad chocolate, and now no excuses for average biscuits. They come out a bit wonky, but that's the charm. For a winning dessert, stick two together with a sandwich of luxury icecream. How's that for a little kick?

Oh, and have you noticed I only use biscuit? I refuse to use cookie. I do not need my biscuit barrel permeated by baked goods in backwards-facing baseball caps.

The awards season is upon us...

The September edition of Gourmet Traveller is now out, and accompanying it is the 2010 Australian Restaurant Guide. Now, one of my favourite things is to study restaurant guides like a racing fanatic about to bet his money on the bob-tail nag. These things are my nourishment. The Gourmet Traveller awards are always an interesting pre-cursor to the NSW biggies, the SMH Good Food Guide Awards. A little like the Golden Globes to the Oscars. As Gourmet Traveller takes a national overview of the restaurant industry, the detail afforded to local establishments is much less than in the Good Food Guide. However, the Southern Highlands did have one mention...

So, congratulations to Luke Latimer and his team at Onesta Cucina (Shop 2, The Penders, cnr Station & Wingecarribee Sts, Bowral; ph 02 4861 6620). They received a glowing review, and I recommend you pick up a copy of the latest Gourmet Traveller to receive your copy of the Guide, and immerse yourself in the foodie goodness the magazine is always stuffed full of.

Now to the Oscars. The SMH Good Food Guide awards are just over a week away, and I have some high hopes for a few of our local restaurants. The Southern Highlands region usually makes a decent-sized contribution to the guide, and we have some newcomers who will hopefully appear. I hope we manage to retain at least two local "Hats". We will wait with breath that is bated...

Of course, congratulations to all the other winners. There were some interesting, and some predictable, results. It was very pleasing to see Neil Perry back at the top of his game, and Leo Schofield was undoubtedly a deserving winner. Just don't mention the lobster...

A bagel-related accident?

Well, in fact, this is about how to avoid one of those. According to some reports popping up on the web, bagel-slicing accident victims are appearing with alarming regularity in emergency departments all over the USA. Apparently, the crustiness of the outside of a bagel, combined with the desperate hunger of the intended consumer and his or her clumsiness or inattentiveness during slicing is leading to horrific incidents involving knives travelling straight through the bagel and into the receptacle. Also known as a palm. Sound awful? Sure does. To counteract this increase in stress for triage nurses, who have to assess the varying levels of hand-slicing every Saturday morning (and potentially dispose of the bloodied bagels), some very clever bagel-lover has come up with the Bagel Guillotine.

Made in the USA (home of the bagel accident, if not originally the bagel), this guillotine does exactly what you envision it would. Place your bagel in its cradle, slide the blade down on top and hey presto: two perfect bagel halves. There is even an acrylic shield to protect those precious fingers. As you can imagine, care is needed, even with the guillotine: the blade has to be very sharp to pierce that crusty edge. But the design is genius for bagel-lovers, and you are sure to be safer guillotining your bagel than engaging in a horizontal knife-slice. Not forgetting the quantity of bagels that can be sliced by this device: apparently 24 bagels per minute can be decimated. I hope you have a fast smoked salmon preparer and cream-cheese spreader on hand...

Let them eat bagels, I say.

Laaa....La Chamba!

OK, that was an awful title, but it's what springs to mind whenever I think of this: one of my favourite ranges of cookware. I have given these divine pieces as wedding presents to the people who have everything. They are quirky, dramatic, and full of wonderful history. La Chamba is a range of clay cookware and servingware from Colombia. These pieces are not only beautiful, but practical as well.


La Chamba is actually a village in Colombia, and the clay for the pieces comes from the mines around La Chamba and other local villages. The pottery has been made by the native South American Indians since pre-Colombian times, and the techniques have been carried through to today. The men of the villages collect the clay and sell the pieces, but tradition dictates that the creation of the pieces must only be undertaken by the women. These divine artisan pots, originally made for domestic and religious purposes, can now grace your kitchen, offering you a piece that will not only be supremely useable, but thoroughly spectacular and steeped in history.

The pots are hand-shaped from the special dark grey clay, and finished with a fine terracotta and some dried grasses and herbs. Burnishing combined with a high-temperature kiln firing gives the exquisite black appearance. This traditional way of forming the pieces means no two are identical.

My personal favourites are the round casseroles: there is something about their rotundity that makes me imagine them in their homelands, brimming with Ajiaco (never let it be said that I don't have a vivid imagination...). We also have oval platters and baking dishes, available in a number of shapes and sizes. If any questions remain in your mind as to the practicality of La Chamba, let me tell you that it can be used on the stove, in the oven, in the microwave and under a grill (broiler); that you can put it over an open flame, on the barbeque, and on electric or gas cooktops. Use wooden utensils on your La Chamba to ensure the long life of its superb apprearance.


La Chamba makes a distinctive, memorable gift, or a practical and striking piece for your own kitchen. Our online shop is not quite up-to-date with the current styles in-store, so please give us a call, or drop in to the shop, if you see a piece which catches your eye.

Chef's Night Draws a Crowd

I have been meaning to write a little round-up of our inaugural Chef's Night, but The Highland's Post has beaten me to it! Page 5 of today's issue features a write-up of our Chef's Night, with a photo of Richard Kemp from Eschalot creating quite an impression on his audience.



Our first Chef's Night (held earlier this month) was a huge success. We were lucky enough to have Richard as our first guest chef; an inspired choice, as it turned out, as his food, presentation and connection with the audience were perfectly on the mark. The response to the idea was far beyond our expectations, with the evening booked out within three days of the first advertisement. We are quite limited in our space, but this creates an intimate environment in which all the attendees can get in close to the action, so to speak, in order to really get a clear view of what the chef is doing. We thank Richard for his fabulous demonstration, and look forward to inviting him back again.



Our next Chef's Night, which will be held on September 8, promises to be a whole lot of fun. We have the effervescent Melinda from Red Olive coming in to demonstrate tapas for us. She is just the perfect person for this style of cooking: warm, friendly, enthusiastic, and completely approachable. She is almost as excited as we are about the upcoming evening! She has lined up some wonderful dishes: exotic and impressive, yet achievable for the home cook. The demonstrations run for about 2 hours (commencing at 6pm), and the cost is $30 per head. If this particular demonstration takes your fancy, I suggest you book without delay: we expect this class to be very popular!



Our October class is shaping up to be one for the gourmands. Without giving too much away, our chef is one of the most progressive and passionate foodies in the Highlands, who immerses himself in everything the world of modern gastronomy has to offer. This will be food to admire and revel in...

Bundt There's More...

We now have, in store, the most wonderful selection of pieces from Nordicware. If you are unfamiliar with the brand, please head to their homepage to find out a little more about this amazing company, and their extraordinary take on the humble cake tin.



Nordicware is designed and made in the USA. One look at the elaborate designs, and this is clear. These are the bakeware equivalents of the Cadillac Eldorado, or the buffet breakfast at Disney's Grand Floridian Resort. Americans love to do things bigger, better, best, and this bakeware is no exception. While we reach for our dog-eared copies of the Australian Women's Weekly Birthday Cakes cookbook with a sense of nostalgia for cakes of our youth and trepidation at the number of different tins we might need to create the nominated cake, the Americans clearly don't see the point in making generic shapes and following complicated patterns to bake a novelty cake. No siree, Bob. Why spend hours cutting squares and rounds and bars and even savarins into pieces when you can buy one tin, put the mixture in, and out comes the perfect shape, already cut and shaped for you?


But Nordicware have not stopped at the cake tin. They have produced a pikelet pan. Not just any old pikelet pan: these ones have patterns. Forget the struggle to even make the blasted things round; now, we're imprinting bugs on them. Or how about some "Silver Dollar" waffles, and Ebelskiver. What's that you say? You don't cook Ebelskiver? Surely that's only because you don't have the pan...one look at the label will have you rushing for ingredients. They look scrumptious!


If you haven't already worn yourself out with the sheer excitement of the possibilities, let me mention the Petit Four pan (perfect for teeny tiny cakes or jellies), the English shortbread tin, and the Cookie Plaque: an ingenious double-sided cookie press which conveniently comprises eight designs in one square. No more searching for the escaped cookie cutters when Christmas or Hallowe'en rolls around this year. I'm trying this little device for my festive gingerbread.


Our Nordicware selection has arrived direct from America. You will find one of the widest selections of Nordicware anywhere in Australia, but be warned: these beauties are selling like hotcakes (isn't that just a big pikelet?), and as our current stock includes some festive designs, you might like to start thinking about a Holiday Wreath tin now, rather than waiting until Christmas and being disappointed. A savarin tin is just so not the same thing...